from Best of Bridge: Done in One
Tropical fruit flavours of coconut, mango and pineapple along with warm spices pair perfectly in this quick dinner best served with your favourite rice dish to sop up all the juices.
Ingredients
2 tbsp (30 mL) canola oil
1 onion, diced
1 celery stalk, diced
2 garlic cloves, minced
1 tbsp (15 mL) minced fresh ginger
1 boneless skinless turkey breast (about 1 lb/300 g), chopped
2 tsp (10 mL) curry powder
½ tsp (2 mL) salt
½ cup (125 mL) coconut milk
½ cup (125 mL) pineapple or orange juice
1 tbsp (15 mL) cornstarch
1 cup (250 mL) chopped mango
½ cup (125 mL) diced pineapple
1 small red hot chili pepper, seeded and sliced (optional)
½ tsp (2 mL) grated lime zest
1 tbsp (15 mL) lime juice
½ cup (125 mL) chopped roasted cashews (optional)
Directions
In a large nonstick skillet, heat oil over medium heat and cook onion, celery, garlic and ginger for about 3 minutes or until softened; increase heat to medium high and add turkey, curry powder and salt. Sauté until turkey is browned.
In a small bowl, whisk together coconut milk, pineapple juice and cornstarch. Pour into skillet and stir to coat turkey. Bring to a simmer and add mango, pineapple, chili pepper (if using), lime zest and juice. Cook, stirring occasionally for about 5 minutes or until turkey is no longer pink inside.
Sprinkle with cashews, if using, to serve.
Serves 4
Nada’s Tips & Tricks: If using leftover turkey, skip the sauté step and add the meat with the fruit and heat until the turkey is warmed up. Can’t get to the sunny south this winter? This is a great dish to bring the sunshine into your kitchen.
Courtesy of Best of Bridge Done in One by Emily Richards and Sylvia Kong © 2023 www.robertrose.ca Reprinted with permission. Available where books are sold.
Text copyright © 2023 Sylvia Kong and Emily Richards
Photographs copyright © 2023 Jonathan Bielaski
Cover and text design copyright © 2023 Robert Rose Inc.
